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Southwestern Shepherd's Pie Recipe

Southwestern Shepherd's Pie Recipe

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! —Suzette Jury, Keene, California
TOTAL TIME: Prep: 35 min. Bake: 25 min. YIELD:14 servings


  • 3 pounds ground beef
  • 1 cup chopped onion
  • 2 cans (10 ounces each) enchilada sauce
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2-1/2 cups water
  • 2 cups milk
  • 1/3 cup butter, cubed
  • 1 teaspoon salt
  • 4 cups mashed potato flakes
  • 2 cans (4 ounces each) chopped green chilies, undrained
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2/3 cup chopped green onions
  • Paprika


  • 1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • 2. Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/2 cup cheese.
  • 3. Transfer meat mixture to two greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
  • 4. Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
  • 5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
  • 6. Cover and bake at 375° for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika. Yield: 2 casseroles (7 servings each).

Nutritional Facts

1 cup: 399 calories, 20g fat (11g saturated fat), 77mg cholesterol, 973mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 26g protein.

Reviews for Southwestern Shepherd's Pie

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llheath User ID: 6590379 108728
Reviewed May. 2, 2013

"This recipe is such a winner and is now in the files as a family "fav" I use instant mashed potatoes to reduce prep time and it hasn't affected in the least the kudos received when I serve this....yummy!"

IloveSmokey User ID: 7135008 176036
Reviewed Feb. 14, 2013

"It was wonderful.... it was pretty spicy, so I would just delete the abodo chili peppers... then it would be just fine...."

shecooksalot User ID: 5888460 96111
Reviewed Jan. 9, 2012

"I have to admit, I was a little hesitant on the flavors of this one, but it was delicious. Everyone in the family enjoyed it and I love that I have an extra in the freezer for a busy day. I am definately going to try the suggestion of the cornbread topping for next time."

cedg User ID: 5948816 176131
Reviewed Sep. 7, 2011

"Made this recipe many times. Love it, but I use a cornbread topping instead of Potatoes. The taste goes better and the cornbread soaks up some of the heat of the peppers."

scrapo User ID: 2908723 117011
Reviewed Mar. 9, 2011

"Surprisingly so good! I took a frozen one to a family member who had just had a baby and her fam loved as well."

mcross417 User ID: 2490031 164704
Reviewed Sep. 17, 2010

"I am looking for recipes to freeze for my son to take to college. I think he will love this one."

valanddansmith User ID: 988113 159391
Reviewed Aug. 16, 2010

"This was very good... I only used one can of chilies and one teaspoon of the chipotle pepper for fear it would be too hot for my kids, and I used an extra cup of cheese cause we like things extra cheesy! So excited to have the extra casserole in the freezer - I don't get to do that very often because I don't have an extra freezer so there's never enough room. Thanks!"

ezondii User ID: 1189790 107930
Reviewed May. 14, 2010

"Wouldn't change one thing, a yummy family pleasing favorite that freezes nicely!"

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